Modelling water absorption of wheat flour by taking into consideration of the soluble protein and arabinoxylan components
Rakszegi, M, G. Balázs, F. Békés, A. Harasztos, A. Kovács, L. Láng, Z. BedÅ, S. Tömösközi
Published in Cereal research communications (01.12.2014)
Published in Cereal research communications (01.12.2014)
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Gluten formation from flour of kernels in developing wheat grain
Abonyi, T, S. Tömösközi, M. Budai, Sz. Gergely, Ã. Scholz, D. Lásztity, R. Lásztity
Published in Cereal research communications (01.03.2010)
Published in Cereal research communications (01.03.2010)
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Expression of the 1DÃ5 high molecular weight glutenin subunit protein in transgenic rice
Oszvald, M, B. Jenes, S. Tömösközi, F. Békés, L. Tamás
Published in Cereal research communications (2007)
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Published in Cereal research communications (2007)
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